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Beef preprocessing method in beef paste production process

A production process and pretreatment technology, applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems that affect consumers' desire to buy, time intervals cannot be determined, and restrict fresh beef sales, etc., to achieve Excellent food taste, added health ingredients, and low processing cost

Inactive Publication Date: 2018-03-09
ANHUI WEIXIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For beef products produced by traditional techniques, under normal circumstances, fresh beef is only subjected to pretreatment such as simple boiling to remove foam. Since the time when consumers buy beef is less than the time interval when the beef is processed and the meat is taken out, consumers cannot be sure. The freshness, color and taste of the purchased beef are all affected by uncertain factors. In addition, the shelf life of frozen fresh meat is also affected by the above uncertain factors, which may lead to unrefined texture, loss of moisture, poor color, Insufficient flavor, serious loss of nutritional value, short shelf life and other problems seriously restrict the sales of fresh beef and affect consumers' desire to buy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of pretreatment method of beef in the beef sauce production process, described method comprises the following steps:

[0031] Step 1, preprocessing

[0032] Cut the fresh beef into chunks with a knife, then sprinkle with salt and stir with a blender. After stirring evenly, use a knife to draw a number of longitudinal incisions on the chunky beef, sprinkle a layer of peppercorns in the longitudinal incisions, and then Make multiple horizontal cuts on the beef, and lay a layer of onion slices in the horizontal cuts;

[0033] Step 2, Sonication

[0034] Prepare the pickling solution according to the following proportions: 100 parts of beef, 4 parts of yeast extract, 2-4 parts of hydrolyzed vegetable protein HVP, 1-3 parts of glycine, 2-4 parts of alanine, 2 parts of taurine, 4 parts of soy sauce, fennel 6 parts, 15 parts of dandelion, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.2 parts of transglutaminase, 1 part of potato s...

Embodiment 2

[0049] A kind of pretreatment method of beef in the beef sauce production process, described method comprises the following steps:

[0050] Step 1, preprocessing

[0051] Cut the fresh beef into chunks with a knife, then sprinkle with salt and stir with a blender. After stirring evenly, use a knife to draw a number of longitudinal incisions on the chunky beef, sprinkle a layer of peppercorns in the longitudinal incisions, and then Make multiple horizontal cuts on the beef, and lay a layer of onion slices in the horizontal cuts;

[0052] Step 2, Sonication

[0053] Prepare the pickling solution according to the following proportions: 100 parts of beef, 4 parts of yeast extract, 2-4 parts of hydrolyzed vegetable protein HVP, 1-3 parts of glycine, 2-4 parts of alanine, 2 parts of taurine, 4 parts of soy sauce, fennel 6 parts, 15 parts of dandelion, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.2 parts of transglutaminase, 1 part of potato s...

Embodiment 3

[0068] A kind of pretreatment method of beef in the beef sauce production process, described method comprises the following steps:

[0069] Step 1, preprocessing

[0070] Cut the fresh beef into chunks with a knife, then sprinkle with salt and stir with a blender. After stirring evenly, use a knife to draw a number of longitudinal incisions on the chunky beef, sprinkle a layer of peppercorns in the longitudinal incisions, and then Make multiple horizontal cuts on the beef, and lay a layer of onion slices in the horizontal cuts;

[0071] Step 2, Sonication

[0072] Prepare the pickling solution according to the following proportions: 100 parts of beef, 4 parts of yeast extract, 2-4 parts of hydrolyzed vegetable protein HVP, 1-3 parts of glycine, 2-4 parts of alanine, 2 parts of taurine, 4 parts of soy sauce, fennel 6 parts, 15 parts of dandelion, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.2 parts of transglutaminase, 1 part of potato s...

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PUM

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Abstract

The invention discloses a beef processing method in a beef paste production process. The method includes the steps of firstly, preprocessing; secondly, performing ultrasonic treatment; thirdly, cooking at high temperature; fourthly, drying; fifthly, freezing; sixthly, performing vacuum packaging. The beef preprocessing method has the advantages that semi-finished beef can be obtained through the method, shelf life can be prolonged, the quality and taste of steak made of the preprocessing beef can be increased, and the method is free of preservative adding, safe and sanitary.

Description

technical field [0001] The invention relates to the field of food, in particular to a beef pretreatment method in the production process of beef paste. Background technique [0002] Beef is one of the Chinese meat products, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. It enjoys the reputation of "the favorite of meat". Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. [0003] For beef products produced by traditional techniques, under normal ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L27/60A23L33/10
CPCA23L13/10A23L13/426A23L13/428A23L13/48A23L13/76A23L27/60A23L33/10A23V2002/00A23V2200/30A23V2250/21
Inventor 范亚东
Owner ANHUI WEIXIAN FOOD
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